The Great Cholent Divide

The only important difference amongst world Jewry is between those who love Cholent and those who hate it.

For a long time I believed that the essential divide among Jews was not between the religious and the secular, nor between the Ashkenazi and the Sephardi, not even between the Democratic and the Republican. I shouldn't have been surprised that the biggest schism in world Jewry was related to food: It was between those who love cholent and those who would never touch the stuff.

For the uninitiated, cholent is a stew of meat, potatoes, beans, and often, kishka (beef soaked in matzo meal and fat), cooked in a slow-cooker and eaten on Shabbat. It sure is filling, but can be a cholesterol nightmare, too, depending on the ratio of meat to fat in the kishka. In addition, according to my local zookeeper, cholent is even a more powerful sleeping agent than bear tranquilizers.

According to my local zookeeper, cholent is even a more powerful sleeping agent than bear tranquilizers.

As a card-carrying member of the anti-cholent brigade, I smugly assumed that my home would always remain a cholent-free environment. After all, I had read about the dangers of second-hand cholent, such as family members and guests falling asleep at the table before the dessert was even served. As long as I wielded the power of the pots, the pans and the mixing spoons around here, I thought I was safe. If anyone in the family wanted to eat that heavy, dark, artery-clogging stew, they could help themselves at the synagogue sponsored Kiddush.

But my children had other ideas.

"Why don't you ever make cholent?" they asked when they outgrew that stage when all they would eat was spaghetti and hot dogs. The request came as a bit of a shock. What was wrong with my normal Shabbat fare of healthy salads and soups, themed variations on chicken, lentils and rice?

The barrage continued: Mrs. Weinberg and Mrs. Firestone made great cholent. Why didn't I get their recipes? I searched in vain for a further defense, but couldn't find one. Maybe I had had a traumatic childhood experience with cholent, but as Dr. Phil would say, time to move on.

Besides, I had to think about our family's reputation. I didn't want my kids to have to accidentally overhear the whispers: "Oh, the Gruens. Their Mom doesn't make cholent, you know. It's so sad," they'd say, shaking their heads with pity.

No, I could not have this on my conscience.

Additionally, it suddenly seemed that everywhere we were invited for Shabbat, the hosts were sure to bring a steaming, heaping bowl of cholent to the table. As my kids took generous helpings, my sense of guilt grew heavier than the stew. Why, I began to feel that I was a rebellious daughter of Israel, flagrantly violating the 614th commandment: "Thou Shalt Make Cholent!"

I began to feel that I was a rebellious daughter of Israel, flagrantly violating the 614th commandment: "Thou Shalt Make Cholent!"

Finally, I was given an ultimatum by my son Noach, whose culinary tastes are strictly Eastern European: If I wouldn't make cholent, then he would! Now this is a kid whose most advanced "cooking" was melting cheese on a bagel in the microwave. Clearly, the cholent issue had reached a boiling point. I relented, reached for a cookbook, and made my maiden batch. The recipe was so easy; how bad could it be?

When I saw the kids pouring mounds of salt, ketchup and various other seasonings in their bowls, I had my answer. Now my ego was at stake, and I vowed to do better. The next week, I found another recipe, and received rave reviews. "Not bad, Mom," one mumbled. (Bear in mind, coming from a teenager, this is wild enthusiasm.)

I sat up a little higher, buoyed by my first cholent success. Now my kids could hold their heads high among their peers. We could invite the best of the Jewish world over for a meal, and we would not be shamed by a failure to deliver cholent. But after lunch, Noach made a confession: He had secretly added various ingredients to the pot.

"What did you add?" I asked, eager to see what I could learn.

"More garlic, some barbeque sauce, a chicken leg, and some other things you probably don't want to know about," he answered cryptically.

My resistance finally broken, my children proved victorious, and cholent became a staple of our Shabbat meals. As for me, I am slowly recovering from my irrational feelings toward cholent. As part of my therapy, I take small spoonfuls of it each week. I only wonder: if this stuff is so great, how come nobody will eat the leftovers on Sunday?

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About the Author

Judy Gruen is the author of several books, including the newly released The Skeptic and the Rabbi: Falling in Love with Faith. Her work has appeared in the Wall Street Journal, Chicago Tribune, Los Angeles Times, Boston Globe, Jewish Action, and many other media outlets. She is also a writing coach and book editor. Read more about her at www.judygruen.com.

The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 15

(15)
Yael,
January 30, 2013 7:10 PM

Tried all kinds of lowfat and veggie cholents.
Agree about the leftovers should be fed to islamic terrorists ! . I am not fond of cholent and stick to warming soups. The one concession is kind of baked beans which will keep well till Sunday.

(14)
Anonymous,
October 25, 2010 9:00 PM

To Sharon #1... try Aviglatt.com in Brooklyn. They ship all over the U.S. and are great people. If they don't have it they may be able to help you find it. Order $150.00 and it is free shipping. It is really easy to spend that much on kosher products. They are on the net and on that website is their phone number. Hope this helps.

(13)
Anonymous,
October 25, 2010 8:57 PM

When I make cholent, I use very lean cubed beef, beans (usually two kinds) sometimes hominy (yes, I know that is not traditional but it tastes good) and the herbs can be rosemary OR oregano with garlic and onions. I cook carrot and a potato or two separately. They do not freeze well. I don't know how to make cholent for one! Sometimes I want a Dafina. It all comes down to what someone likes in the spices and herbs. If cholent is made with hardly any fat at all, I have that down. I took a break from cholents for every Shabbat and I felt that some great part of Shabbos was missing. I am going to warm up a bowl of cholent and add a carrot and potato. See You.

(12)
dovidk,
May 9, 2007 2:19 PM

anti-chulent

I think leftover chulent should be fed to islamic terrorists. Punishment fits the crime.

(11)
Eleanor,
April 15, 2007 11:57 AM

How does one get rid of the leftovers?

This article is so true. And what do you did with the leftovers? I have tried several ways. HELP!

(10)
Lorraine,
April 13, 2007 3:06 PM

My late father grew up in N.Y. with cholent but I had never heard of it or how it was made. I found this article very interesting as I am now a senior.Regards

(9)
Joe,
April 12, 2007 9:48 AM

My Western European "cholent" recipe

Personally, as a pure Ashkenaz, I loved the idea of cholent, but all of the beans and the traditional spice mix were not something I loved every Shabbos, and you are correct, it doesn't keep well. So I tried something different. I took a page from French cooking.

On the stove top,Brown the barley (if you choose to use it) in the bottom of your large cholent pot with a little olive oil. Add all ingredients. I generally put the mushrooms in whole, they shrink quite a lot in the coures of cooking and make for a yummy bite. If you can get cimini - or baby bellas it's better but white mushrooms are quite nice too. The main spice flavor comes from the tarragon, which has a lovely aroma and is the pimary spice in Bearnaise sauce (the other main flavor comes from shallots). So, if you can get fresh taragon, add as many of the leaves as you feel like plucking - in practice, I get packages where the stalks are about 10cm long and I use about 12-16 stalks. I get the same type of packages for the thyme and rosemary 2-3 stalks rosemary, 2-3 stalks thyme. I also add about 12 basil leaves. If dry spices, say 1tbsp (heaping) tarragon, 1 tsp rosemary, 1 tsp basil and 1/2 tsp thyme. Salt and pepper to taste.

Bring mixture to boil before setting to slow cook overnight. If you do not have beef stock and are using boullion, add about two cups of water.

This has a lovely, gentle aroma and for those who like a more Western European flavor, it comes out with a rich and refined taste.

As for Sunday, the leftovers go fabulosly on egg noodles.

I hope you like this. It is fiancee approved!

(8)
Anonymous,
April 11, 2007 9:07 PM

aaaah cholent

In my house, as soon as they outgrow baby food, it's cholent, kugel, & gefilte fish. As they reach adolescence, whoever is away for Shabbos gets greeted when they come home with, "Did you miss a cholent!" Beef bones or flanken ends are better than other cuts, cayenne pepper is a great condiment, lots of barley...just remember, no 2 homes serve the same cholent and rarely does cholent come out the same if you play with the ingredients. By the way, kishke, also known as stuffed derma, was cow's intestines stuffed with a flour mixture. Now they use plastic or when I make my own healthy version (shredded carrots held together with flour, oil and spices) I wrap it in foil or parchment paper.Cholent is Jewish soul food, no doubt about it.

(7)
Marni Rosen,
April 11, 2007 3:09 PM

Kishka recipe

For the lady who can't buy kishka in her community, here is an easy and healthier version you could make yourself.

MOCK KISHKA - PAREVE

1 (8 oz.) box of Tam Tams crackers1 large onion2 large carrots3 stalks of celerySlightly less than one stick of pareve margarineSalt & pepper to tasteCrushed corn flake crumbs (optional)

Grind celery, carrots, onions in processor. Grind crackers in processor separately. Add melted margarine to processed crackers. Add the first 4 ingredients to that and mix it all together. It may be a little stiff but if not, add some corn flake crumbs. Separate mixture into 2 pieces, using tinfoil or baking paper for each separate piece. Form a roll about 10 inches long and 2 or 3 inches thick. Wrap each strip separately and bake for 30 minutes at 425 degrees. May be frozen before baking or after baking. Place still wrapped in foil or baking paper into cholent pot and let kishka cook with the cholent. Enjoy!

For years I couldnt touch the stuff eliciting social exclusion and people even questioning my yiddishkeit !!!

(4)
Dr. Michael Zidonov,
April 11, 2007 5:07 AM

Cholent Fan(s)

Judy,

... Leftovers??? You have Leftovers???

... Perk the flavor up a little bit and throw in some crushed Red Pepper ....... Leftovers you won't have ...

Bohker Tov,

Doc Z

(3)
Anonymous,
April 11, 2007 4:29 AM

I read your rather profound article on chulent with relish, how ever( &I am by no means the greatest chulent lover on earth,-- I prefer the soupy variety) perhaps with a little therapy and a slightly improved reciepe your chulent will improve to such an extent that it will be so good,there will not be any left overs.(my kids - kernein- er- horra get that chulent pot so empty, that we dont have to wash it . it's wiped/licked clean. we can put it away just like that !!)

(2)
Anonymous,
April 11, 2007 12:40 AM

trust me, I understand!!!!!!!!!!

Yup, no doubt about it! Cholent is either loved or hated. Look, I make a beef stew kind of cholent..it's an off shoot of a cholent recipe that everyone-and I mean everyone loved in my former community. I could do without it......

(1)
Sharon,
April 10, 2007 9:02 PM

A Recipe for Cholent

Do you have any recipes for cholent?I will have to check with a Rabbi too if anyone can get some kishka brought here since I don't know if it is sold anywhere here in Iowa and how much it would be for shipping. Since we don't have this delicacy, we don't know what we are missing. Just enjoy it once a week and don't eat too much. You will be alright. Life is too short to worry about one meal a week enjoying something rich and special.

I’m wondering what happened to the House of David. After the end of the Kingdom of Judah was there any memory what happened to King David’s descendants? Is there any family today which can trace its lineage to David – and whom the Messiah might descend from?

The Aish Rabbi Replies:

Thank you for your good question. There is no question that King David’s descendants are alive today. God promised David through Nathan the Prophet that the monarchy would never depart from his family (II Samuel 7:16). The prophets likewise foretell the ultimate coming of the Messiah, descendant of David, the “branch which will extend from the trunk of Jesse,” who will restore the Davidic dynasty and Israel’s sovereignty (Isaiah 11:1, see also Jeremiah 33:15, Ezekiel 37:25).

King David’s initial dynasty came to an end with the destruction of the First Temple and the Babylonian Exile. In an earlier expulsion King Jehoiachin was exiled by Nebuchadnezzar, together with his family and several thousand of the Torah scholars and higher classes (II Kings 24:14-16). Eleven years later the Temple was destroyed. The final king of Judah, Jehoiachin’s uncle Zedekiah, was too exiled to Babylonia. He was blinded and his children were executed (II Kings 25:7).

However, Jehoiachin and his descendants did survive in exile. Babylonian cuneiform records actually attest to Jehoiachin and his family receiving food rations from the government. I Chronicles 3:17:24 likewise lists several generations of his descendants (either 9 or 15 generations, depending on the precise interpretation of the verses), which would have extended well into the Second Temple era. (One was the notable Zerubbabel, grandson of Jehoiachin, who was one of the leaders of the return to Zion and the construction the Second Temple.)

In Babylonia, the leader of the Jewish community was known as the Reish Galuta (Aramaic for “head of the exile,” called the Exilarch in English). This was a hereditary position recognized by the Babylonian government. Its bearer was generally quite wealthy and powerful, well-connected to the government and wielding much authority over Babylonian Jewry.

According to Jewish tradition, the Exilarch was a direct descendant of Jehoiachin. The Talmud (Sanhedrin 5a) understands Genesis 49:10 – Jacob’s blessing to Judah that “the staff would not be removed from Judah” – as a reference to the Exilarchs in Babylonia, “who would chastise Israel with the staff,” i.e., who exercised temporal authority over the Jewish community. It stands to reason that these descendants of Judah were descendants of David’s house, who would have naturally been the leaders of the Babylonian community, in fulfillment of God’s promise to David that authority would always rest in his descendants.

There is also a chronological work, Seder Olam Zutta (an anonymous text from the early Middle Ages), which lists 39 generations of Exilarchs beginning with Jehoiachin. One of the commentators to Chronicles, the Vilna Gaon, states that the first one was Elionai of I Chronicles 3:23.

The position of Exilarch lasted for many centuries. The Reish Galuta is mentioned quite often in the Talmud. As can be expected, some were quite learned themselves, some deferred to the rabbis for religious matters, while some, especially in the later years, fought them and their authority tooth and nail.

Exilarchs existed well into the Middle Ages, throughout the period of the early medieval scholars known as the Gaonim. The last ones known to history was Hezekiah, who was killed in 1040 by the Babylonian authorities, although he was believed to have had sons who escaped to Iberia. There are likewise later historical references to descendants of the Exilarchs, especially in northern Spain (Catelonia) and southern France (Provence).

Beyond that, there is no concrete evidence as to the whereabouts of King David’s descendants. Supposedly, the great French medieval sage Rashi (R. Shlomo Yitzchaki) traced his lineage to King David, although on a maternal line. (In addition, Rashi himself had only daughters.) The same is said of Rabbi Yehuda Loewe of Prague (the Maharal). Since Ashkenazi Jews are so interrelated, this is a tradition, however dubious today, shared by many Ashkenazi Jews.

In any event, we do not need be concerned today how the Messiah son of David will be identified. He will be a prophet, second only to Moses. God Himself will select him and appoint him to his task. And he himself, with his Divine inspiration, will resolve all other matters of Jewish lineage (Maimonides Hilchot Melachim 12:3).

Yahrtzeit of Kalonymus Z. Wissotzky, a famous Russian Jewish philanthropist who died in 1904. Wissotzky once owned the tea concession for the Czar's entire military operation. Since the Czar's soldiers numbered in the millions and tea drinking was a daily Russian custom, this concession made Wissotzky very rich. One day, Wissotzky was approached by the World Zionist Organization to begin a tea business in Israel. He laughed at this preposterous idea: the market was small, the Turkish bureaucracy was strict, and tea leaves from India were too costly to import. Jewish leaders persisted, and Wissotzky started a small tea company in Israel. After his death, the tea company passed to his heirs. Then in 1917, the communists swept to power in Russia, seizing all of the Wissotzky company's assets. The only business left in their possession was the small tea company in Israel. The family fled Russia, built the Israeli business, and today Wissotzky is a leading brand of tea in Israel, with exports to countries worldwide -- including Russia.

Building by youth may be destructive, while when elders dismantle, it is constructive (Nedarim 40a).

It seems paradoxical, but it is true. We make the most important decisions of our lives when we are young and inexperienced, and our maximum wisdom comes at an age when our lives are essentially behind us, and no decisions of great moment remain to be made.

While the solution to this mystery eludes us, the facts are evident, and we would be wise to adapt to them. When we are young and inexperienced, we can ask our elders for their opinion and then benefit from their wisdom. When their advice does not coincide with what we think is best, we would do ourselves a great service if we deferred to their counsel.

It may not be popular to champion this concept. Although we have emerged from the era of the `60s, when accepting the opinion of anyone over thirty was anathema, the attitude of dismissing older people as antiquated and obsolete has-beens who lack the omniscience of computerized intelligence still lingers on.

Those who refuse to learn from the mistakes of the past are doomed to repeat them. We would do well to swallow our youthful pride and benefit from the teachings of the school of experience.

Today I shall...

seek advice from my elders and give more serious consideration to deferring to their advice when it conflicts with my desires.

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